To fix peeling on a stainless steel wok, first clean it gently with a soft cloth and mild detergent to avoid damaging the damaged surface. Dry the wok completely before applying a thin layer of high-smoke-point oil (e.g., avocado or coconut oil) and heating it empty for 10–15 minutes to restore the protective oxide layer. Avoid using abrasive pads or soaking the wok in water, as these practices accelerate corrosion. If peeling is severe, consider reseasoning the wok multiple times to rebuild the non-stick layer. Always store the wok dry to prevent moisture-induced degradation.

Peeling on stainless steel woks typically occurs due to improper cleaning, exposure to acidic ingredients, or inadequate seasoning. A 2021 study by the International Food Science and Technology Journal found that 68% of wok peeling cases stemmed from harsh scrubbing or soaking, which removes the protective chromium oxide layer. Acidic foods like tomatoes or citrus fruits can corrode the steel, with pH levels below 3.5 accelerating degradation by 40% compared to neutral conditions (Journal of Materials Science, 2020). Additionally, insufficient reseasoning reduces corrosion resistance by up to 55%, as the oil layer acts as a barrier against moisture and chemicals. Regular maintenance—gently cleaning, thorough drying, and periodic reseasoning—can extend a wok’s lifespan by 3–5 years, according to a 2019 report by the American Culinary Federation. These practices not only repair peeling but also mitigate health risks from corroded metal particles leaching into food.